1613 Dresden pyramid torte

Tort drezdenskij piramidal’nyj

Preparation info

    • Difficulty

      Easy

Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About

Ingredients

Ingredients (for 6 persons)

  • 4 eggs, that is ½ lb
  • ½ lb, or 1 glass, sugar
  • ½ lb butter
  • ½ lb, or glasses, flour
  • nutmeg
  • cinnamon
  • ingredients for icing and other decorations
  • about glasses jam

    Method

    Weigh 12 eggs (with their shells) and use the same weight each of flour, butter, and sugar. Thus, if the eggs weigh lbs, use lbs each of butter, flour, and sugar.

    Beat washed and dried butter until white, add sugar, eggs, a little nutmeg, and cinnamon gradually, and finally add the flour. Mix until smooth. Cut several circles from paper, 6 to 8 or 10, each one smaller than the previous one. Spread this mixture, as thick as a finger, on each circle. Bake in an oven that is not too hot. When cooked, spread each circle—except the smallest one—with jam. Arrange them one on top of another so that the smallest is on top. Decorate the torte with various colored icings and arrange marzipan (made from almond dough) flowers or fruit on the very top.